Peanut Butter Sandwich Cookies

I can’t take full credit for this cookie recipe. I have watched my mom make her cookie recipes for as long as I can remember. She taught me her yummy recipes and showed me all of her tricks to make the perfect cookies. I have only made a few adaptions of my own to this recipe.

I can, however, claim the frosting as my own. I also made these with homemade peanut butter which was a first for me.

I have always used commercial peanut butter, but I love the texture that you get from using homemade. They are softer and even chewier than when I use commercial peanut butter. These are like Nutter Butters on steroids. Super yum!

Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together. Beat in eggs one at a time. Add salt, soda, vanilla, and peanut butter and beat until smooth. Add flour one cup at a time until the dough doesn't stick to your fingers when rolled.

Pour a small amount of sugar onto a shallow bowl or dish. Roll 1 inch balls of dough in sugar and place on parchment lined cookie sheet about 3 inches apart. Use a fork to press down cookies and make criss-crosses on tops. Bake for 8 - 10 minutes until edges are just beginning to brown. Remove from oven and leave on pan for about 5 minutes, then remove to cooling rack.

For the frosting, cream butter and peanut butter until smooth. Add vanilla, salt, milk, and 1 cup of powdered sugar. Continue adding powdered sugar and beat until frosting is light and fluffy.

When cookies are completely cooled, spread frosting on undersides of half of the cookies. Place the other half of the cookies on top. If the filling is soft, refrigerate for 30 minutes to an hour.

Comments

Oh man…I could probably eat like half a dozen of these in one sitting – they look SO good! I’m impressed that you even made your own peanut butter! I made my own hazelnut butter, but never thought about making my own peanut butter. I’ll have to give it a try!